Talk about going green (even better if you have a green Biroix Dutch Oven!). This soup is locked, loaded and supercharged with green goodness. It’s a lean, green, queen cuisine machine! Get some soup!
This recipe uses chicken stock but can just as easily be made vegetarian by using a vegetable stock.
You can also change up the herbs, using coriander or sage instead of mint and parsley. Or use more woody herbs like rosemary or thyme and add them in when you add the potatoes.
Don’t forget to serve with your favourite slice of toast.
What you need
- 1 teaspoon neutral oil
- 2 onions (peeled and diced)
- 4 cloves of garlic (crushed)
- 1 leek (washed and whites and greens sliced/separated)
- 30 grams of butter
- 2 potatoes (peeled and diced)
- 1 silverbeet/chard (greens roughly chopped, whites discarded)
- 2 heads of broccoli (florets cut off)
- 1 carrot (peeled and diced)
- 1 litre of chicken stock
- ½ cup of mint leaves
- ½ cup of parsley leaves
- Sour cream
- Chilli oil
- Fresh parsley
How to cook
- Heat oil over a medium heat in your Biroix Dutch Oven. Add your onions and whites of the leek and cook for 3 minutes.
- Add the carrot and butter and cook for around 2 minutes, stirring occasionally.
- Throw in the greens of the leek, season well and cook until all vegetables are sauteed – around 5 minutes.
- Add potatoes and chicken stock and bring to the boil.
- Reduce heat and simmer for 12-15 minutes until potatoes are soft.
- Add the broccoli and cook for 90 seconds (so as to not overcook the green veg).
- Add the silverbeet/chard and your herbs. Cook just until the silverbeet/chard is wilted (again, don’t overcook here to ensure the soup keeps its lovely green colour – hence the name of the recipe).
- Here you have 2 options: Use a stick blender and blend the soup straight away in your Biroix Dutch Oven. OR, wait until it cools a little, pour into a conventional blender and blend. Consistency is personal preference – the longer you blend it the smoother the soup.
- Garnish to your tastes when you’re ready to serve.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries